POP THEIR CHERRY JUBILEE

Pop goes the cherry!

Everyone’s cherry gets popped at some point, save for a few devout priests and nuns. But I wager even these noble and holy rollers have indulged in some sort of debauch. Chances are, these indulgences are of the oral nature. Get your mind out of the gutter; I’m talking about food, fool! Belgium monks once made the greatest beers and chocolate in the world. You can still honor God with an edible orgasm so long as you don’t touch yourself inappropriately while you imbibe. The rest of us sinners have carte blanche to sin carnally while eating pigishly. I reckon it’s about that time to pop pop POP your cherry jubilantly. You will feel like you were touched for the very first time after your first bite. By the second and third and last bite, you will be a filthy culinary nympho eager for more. Next!

Step 1
Bring the juice in a saucepan to a slow simmer on medium heat. Add the butter, brown sugar, vanilla extract, and cinnamon. Scoop out a little of the sauce, mix with the cornstarch, and add back to the sauce and reduce (approx 5 min).
Step 2
Remove the stem and pits from the cherries and throw them into the sauce, cooking until they soften and congeal to the sauce (approx 3 min). Scoop ice cream into bowls and crown with the jubilee, you jubilant bastard!